September 11, 2016 111

Tagliatelle with Lentil Mushroom Bolognese Sauce

Vegan lentil mushroom bolognese sauce with gluten-free tagliatelle.
Tagliatelle with Lentil Mushroom Bolognese Sauce | A vegan lentil mushroom bolognese sauce that's hearty, plant-based and meat-free. A vegetarian bolognese sauce that's naturally gluten-free.

My husband is Bolognese and my mother-in-law lives in Bologna, and when I visit {despite my mostly plant-based lifestyle} I manage to eat quite my fair share of ragù. Because when in Rome {almost literally}, right? Ragù, is what Bolognese people call meat sauce. We {us outside of Bologna} call meat sauce, Bolognese sauce. The two are meant to be the same thing, but they aren’t.

Traditional ragù is mainly meat, with just a tiny touch of tomato. The Bolognese sauce most people are familiar with is generally characterized as being a red sauce with meat in it. This lentil mushroom Bolognese sauce doesn’t actually contain either of the defining characteristics of a traditional ragù, but it does have a wonderful texture consistent with meat sauce and that counts for a lot.

I’ve been wanting to put a plant-based Bolognese sauce on my blog for years. But I’ve always been too nervous to know what my Bolognese family might think. They’re quite judgmental. Umm, I mean they’re very particular about their food. As they should be. So when Angela’s new book, Oh She Glows Every Day arrived on my doorstep containing a bomb vegan Bolognese recipe inside, I was like yeah now is the time. I can count on Angela – the queen of plant-based blogging.

A few things about the recipe! It contains mushrooms. A secret about me, I really dislike mushrooms. You won’t find a single recipe on my website that uses them, until now. I’m sorry mushroom lovers! I’ve tried and tried but I just can’t. Until now. The thing about vegan Bolognese sauce is that it’s hard to get the texture just right. Plant-based proteins like lentils {used here} gives it a good base layer, but it needs another component to build the right mouth feel. And, minced mushrooms does just that. Brilliant! Angela’s standard recipe uses sliced mushrooms, but her tip to cut them real small as a way to appease children {or adults who hate mushrooms} is pure genius. Angela’s original recipe has a twist of tahini in it, which sounds like it’d provide some wonderful nutty undertones. Here though, I chose to forgo that ingredient keeping the sauce as authentic as possible.

A few things about this book! It’s new, and it’s fantastic! Photographed beautifully by Ashley, Angela’s book is a hearty collection of simple, straight-forward staples for any anyone living a plant-based life. And I’m giving one away to one of you! Leave me a comment below – what vegetable is hard for you to get behind? Or do you love them all? I will choose a winner at random on September 19 at noon Central, and notify them by email. Sorry folks, the book will be sent to a United States shipping address only.

Tagliatelle with Lentil Mushroom Bolognese Sauce | A vegan lentil mushroom bolognese sauce that's hearty, plant-based and meat-free. A vegetarian bolognese sauce that's naturally gluten-free.

Tagliatelle with Lentil Mushroom Bolognese Sauce | A vegan lentil mushroom bolognese sauce that's hearty, plant-based and meat-free. A vegetarian bolognese sauce that's naturally gluten-free.

Tagliatelle with Lentil Mushroom Bolognese Sauce | A vegan lentil mushroom bolognese sauce that's hearty, plant-based and meat-free. A vegetarian bolognese sauce that's naturally gluten-free.

Tagliatelle with Lentil Mushroom Bolognese Sauce

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Serves 4 bowls of pasta

Lightly adapted from Oh She Glows Every Day. I am using crushed tomatoes from a can that are unsalted and unseasoned. I chose gluten-free tagliatelle for the pasta, but you can use any kind of pasta you'd like, gluten-free or not.


  • 2 tablespoons olive oil
  • 1 medium onion, diced small
  • 3 - 4 cloves garlic, minced
  • 1 cup mushrooms, minced
  • 1 cup crushed tomatoes, unsalted + unseasoned
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1 cup cooked lentils
  • sea salt, to taste
  • black pepper, to taste
  • 1 pound tagliatelle
  • crushed red pepper flakes, optional
  • fresh parsley, optional
  • herby oregano 'parm', optional


  1. Bring a large pot of water to a boil for the pasta. Cook pasta according to the box instructions, drain and set aside until the sauce is ready.
  2. In a large sauce pot heat the olive oil over low heat and add in the onion and garlic. Cook for 5 minutes, stirring occasionally. Add in the mushrooms, season with a pinch of salt and pepper and cook for another 3 minutes.
  3. Add the spices and crushed tomatoes and stir. Bring the mixture to a simmer and add in the lentils. Simmer for another minute or two and remove from the heat and portion over pasta.
  4. Serve hot with a sprinkle of crushed red pepper, parsley and parm if you desire.

{{this giveaway is closed}}

Thanks to the folks at Avery Publishing for gifting me an advance copy of Oh She Glows Every Day!

Share this post

111 Responses to "Tagliatelle with Lentil Mushroom Bolognese Sauce"

  1. Reply

    Dana S

    September 11, 2016 at 8:39 PM

    It’s hard for me to think of a veg I don’t love! I don’t like celery in juice or smoothies if that counts!

  2. Reply

    Li Z

    September 11, 2016 at 8:43 PM

    I’m not a fan of raw anise or celery.

  3. Reply

    Christine Pfaff

    September 11, 2016 at 8:45 PM

    I just can’t do beets. I tried juicing with theme but if I want a purple veggie I will stick with red cabbage. No borscht for this girl!

  4. Reply

    Catherine Herbst

    September 11, 2016 at 8:46 PM

    Broccoli – I wish I could!

  5. Reply


    September 11, 2016 at 8:54 PM

    It’s hard to like bitter melon for me. I tried many ways to love, but all have failed…so far.

  6. Reply


    September 11, 2016 at 9:00 PM

    Arugula is a difficult one for me.

  7. Reply

    Alex Blee

    September 11, 2016 at 9:07 PM

    I can’t stand eggplant as hard as I try. It comes in my CSA produce share every summer.

  8. Reply


    September 11, 2016 at 9:14 PM

    Since I had a CSA for a few years, I’ve learned to love a lot of veggies I didn’t before. Like radish, turnip, and even beets – which I can’t imagine not liking now!

  9. Reply

    Tracy Carter

    September 11, 2016 at 9:21 PM

    Slimmy okra, however I have learned to prepare it (slimeless) and its delish.

  10. Reply


    September 11, 2016 at 9:33 PM

    A vegetable I am not found of? Perhaps, radishes. Especially radish sprouts! One time I thought I bought pea sprouts and yeah, found that out the hard way.

  11. Reply


    September 11, 2016 at 9:59 PM

    There are still lots of vegetables I haven’t tried (the more unusual ones like kohlrabi and rutabaga) so I don’t know if I’ll like those or not. Otherwise I’ve loved all the veggies I’ve eaten so far!

  12. Reply


    September 11, 2016 at 10:02 PM

    Green beans. I guess it’s the little kid inside me, but whenever I’m presented with green beans I can’t make myself eat them!

  13. Reply


    September 11, 2016 at 10:03 PM

    This looks amazing! Beautiful pics. I love lentils and love how mushrooms add a meaty flavor to sauces and stews. I follow Oh She Glows in instagram and drool over her food…this book is on my holiday list!

    The vegetable I can’t love is eggplant. I want to, I’ve made things with it, I’m extremely intrigued by it’s purply gorgeousness at farmers markets, but it just creeps me out. Very glad to see I’m not the only one!

  14. Reply


    September 11, 2016 at 10:04 PM

    Do beets count as a vegetable? I just can’t do beets.

  15. Reply


    September 11, 2016 at 11:01 PM

    I think your family would be proud of this ragu, it’s beyond stunning!!! I used to hate mushrooms until I was probably 19. Lol, my parents even paid me to eat them as a child.

    • Reply


      September 12, 2016 at 11:40 AM

      Thank you Sophie, you are THE sweetest. xx

  16. Reply


    September 11, 2016 at 11:02 PM

    Can’t get behind slimy okra. Nope.

  17. Reply

    Niki Helley Ward

    September 12, 2016 at 12:10 AM

    So far, I have not met a vegetable that I don’t like!

    I’m looking forward to trying this recipe – looks amazing!

  18. Reply

    John Rokas

    September 12, 2016 at 12:26 AM

    I’m not a big fan of root vegetables, except for potatoes.

  19. Reply


    September 12, 2016 at 12:29 AM

    I love every single one that I have ever tried…no matter how they are cooked, or raw in many cases! I have learned so much from the new cooks about vegetables and the varied ways to cook them. You are awesome!

  20. Reply

    Elizabeth W

    September 12, 2016 at 12:37 AM

    I try to like eggplant but I just can’t!

  21. Reply


    September 12, 2016 at 12:46 AM

    I love them all, for a few years I couldn’t stand beetroot and now is one of my favourite vegetables.

  22. Reply


    September 12, 2016 at 1:41 AM

    Looks amazing my dear. Lentil bolognese is such a crowd pleaser in my eye. xoxo

  23. Reply


    September 12, 2016 at 2:19 AM

    As much as I want to like it, I could never snack on celery. But this looks delish! I would love a copy of Angela’s new book!

  24. Reply

    Sj Dc

    September 12, 2016 at 2:25 AM

    This draws collective gasps but I just cannot get behind the potato! I love the skins but it’s just something about its texture and taste that I just can’t stomach. What’s even stranger is that I love sweet potatoes!!!

  25. Reply


    September 12, 2016 at 3:57 AM

    I really dislike brussell sprouts! That attitude has softened just a bit as I used to hate kale, but now love it. So, you never know. Tastes can change in adulthood. I am willing to be pleasantly surprised.

  26. Reply

    gael clauson

    September 12, 2016 at 5:12 AM

    Ever since my mom used to cut up big chunks of green peppers in her tomato sauce, I have not been able to cook or eat them! Red peppers, good. Green peppers, YUCK!

  27. Reply

    Ashley Chew

    September 12, 2016 at 5:35 AM

    For me it’s celery. It just tastes like dirty water. And you usually can’t buy just one stick you have to get a huge bundle of it! If a recipe calls for it I will either leave it out or try to use very little. But, I can guarantee you will never see me ruining perfectly good peanut butter by spreading it on celery.

  28. Reply

    Johanna Woodbury

    September 12, 2016 at 5:54 AM

    I’ve never had a meat-based bolognese, but I’m sure it’s delicious if you eat meat. I’ve never really found myself not able to get behind a vegetable, but I’ve never made or been attracted to okra.

  29. Reply

    kristina Salutsky

    September 12, 2016 at 5:54 AM

    My problem is okra – yuck! Learning to use more veggies and less meat in my diet, so your recipes are amazing. They help make the veggies delicious. Thank you, Kris.

  30. Reply


    September 12, 2016 at 6:02 AM

    The texture of collards just doesn’t do it for me.

  31. Reply

    Nancy silver

    September 12, 2016 at 6:52 AM

    I love this non-meat based sauce idea for veggie and non veggie eaters. So many mushroom possibilities. I can’t think of many vegetables I won’t eat but not a huge artichoke fan. Thanks for the new creations!

  32. Reply


    September 12, 2016 at 7:01 AM

    Fennel is just a tough one or me. I’m not a licorice fan, but I keep trying :)

  33. Reply


    September 12, 2016 at 8:00 AM

    I just can’t do okra.

  34. Reply


    September 12, 2016 at 8:09 AM

    I am the worst with squash. There is just something about it that’s just not right!

  35. Reply


    September 12, 2016 at 8:13 AM

    I wish I liked eggplant. There are so many great recipes using it but I just can’t do it.

  36. Reply


    September 12, 2016 at 8:47 AM

    It’s always been hard for me to get behind fennel but I recently had some grilled fennel and loved it so I may be warming up to the idea!

    • Reply


      September 12, 2016 at 11:02 AM

      Yes, grilled or roasted fennel is SO GOOD!

  37. Reply


    September 12, 2016 at 8:53 AM

    Eggplant. It makes me sad to say that because I want to like it so badly – its so pretty! Every time I get it in my CSA I try to put it to use in a new recipe but, alas, I just never love it the way I want to.

  38. Reply


    September 12, 2016 at 8:57 AM

    I can’t get into green beans, even though I’ve tried!

  39. Reply


    September 12, 2016 at 9:04 AM

    No fresh tomatoes! Love ketchup, love tomato sauces, but fresh I just cannot do.

  40. Reply

    Ashley Mauceri

    September 12, 2016 at 9:16 AM

    Fennel! I just can’t get into it. Thanks for the chance to win!

    • Reply


      September 12, 2016 at 11:01 AM

      Ashley have you ever had fennel roasted? Mmm it’s my favorite – totally transforms!

  41. Reply

    Brian @ A Thought For Food

    September 12, 2016 at 9:44 AM

    Oh that bowl looks so perfect! What a recipe!

    There are few foods that I don’t enjoy. Seriously, I have trouble thinking of one. I guess green peppers never really excite me (though charred on the grill isn’t a bad way to serve them).

  42. Reply


    September 12, 2016 at 9:48 AM

    Purslane in my CSA. Tried it, didn’t like it. Thank goodness that was the last time it made an appearance.

  43. Reply

    Lyn Mackay

    September 12, 2016 at 9:53 AM

    I just can not do beets, have tried them a few ways and just not a fan at all.

  44. Reply


    September 12, 2016 at 10:08 AM

    There is only one veggie for me that I can’t get into – eggplant. No matter the amount of cheese or how it’s doctored up, I avoid it at all cost. All other veg is fair game, including mushrooms. This recipe looks awesome and so does the cookbook!

  45. Reply


    September 12, 2016 at 10:15 AM

    Avocados. I’ll take them (grudgingly) in small amounts, not often. But I’ve tried for years to like them and nothing has changed.

    • Reply


      September 12, 2016 at 10:52 AM

      Wow Rebecca! Srsly you don’t like avocados?! I’m sure you’ve never heard that reaction before. More for me ;)

  46. Reply


    September 12, 2016 at 10:23 AM

    I can’t really get behind green beans either, even though I tend to get handfuls of them in my CSA. I guess I’ll just have to learn to love them (or pass them off to someone who already does).

  47. Reply


    September 12, 2016 at 10:28 AM

    Eeek! I’d love to have her cookbook! I’ve been anxiously awaiting the publication for a while. I love her site and her recipes are always delicious! The only vegetable I can think of that I don’t particularly love is turnips.

  48. Reply


    September 12, 2016 at 10:29 AM

    I also have a hard time with mushrooms! But, I think I could get behind them if they were diced small, too :) So excited to check out this book!

    • Reply


      September 12, 2016 at 10:48 AM

      Allison it is a TOTAL game changer! :)

  49. Reply

    Mary Beth

    September 12, 2016 at 11:11 AM

    Love all veggies, but my husband hates many of them, but especially mushrooms, so might sneak this one in to see how he responds.

  50. Reply


    September 12, 2016 at 11:25 AM

    I am pretty equal opportunity when it comes to vegetables, but I can’t really get into beets.

  51. Reply

    Heather Elizabeth

    September 12, 2016 at 11:28 AM

    I just can’t do raw onions unless they are in a salsa. Go figure!

  52. Reply


    September 12, 2016 at 11:29 AM

    This sounds delicious! I love mushrooms, so the more, the better. :-) I have a hard time with beets. I’ve finally come around to the golden kind when they are roasted (much more mild), but I still really struggle with the red ones. This book looks fantastic! Oh She Glows is consistently awesome!

  53. Reply


    September 12, 2016 at 11:33 AM

    Honestly, its the eggplant. I want to love it, and often do in restaurants, but just can’t seem to make it work at home. It’s the texture I can’t get right.

  54. Reply


    September 12, 2016 at 11:35 AM

    Excited to try this recipe! Personally I’ve tried to get on board with peas bur can’t! It’s the one vegetable I always omit if I see it listed.

  55. Reply


    September 12, 2016 at 12:51 PM

    I would say arugula.

  56. Reply

    Shoshana Rose

    September 12, 2016 at 1:01 PM

    I am a vegetable loving vegetarian but for some reason I can’t get into portabello mushrooms. I feel like they are an easy cop out for restaurants or people who want to provide a meatless alternative to a burger.

  57. Reply


    September 12, 2016 at 1:04 PM

    I really dislike the taste of cilantro or parsley in my green smoothies even though they are so detoxifying!

  58. Reply


    September 12, 2016 at 1:13 PM

    I am not a huge fan of beets, though I would really like to like them! I made a soup with them one time that my boyfriend loved, but something about the texture and the earthy taste didn’t agree with me. Would love to give them another shot!

  59. Reply

    Amanda Bustos

    September 12, 2016 at 2:07 PM

    I heart most veggies but fennel is a difficult one for me because of its licorice undertones. And I hate black licorice :(

  60. Reply


    September 12, 2016 at 2:45 PM

    Swiss chard!

  61. Reply


    September 12, 2016 at 4:03 PM

    Sherrie, this Bolognese looks so good! Thanks for your “more traditional” version, without the tahini, for a variation to include in my explorations!

    I love MOST veggies, but there’s just something about the okra slime that I simply cannot get past!!! I have a friend in North Carolina who made a fried okra, chopped small and lightly coated with coarse corn meal that I actually enjoyed. But any other time I’ve tried it, ooh… darn it…

  62. Reply


    September 12, 2016 at 4:15 PM

    That pasta looks delicious and what a gorgeous book! I need! I have never been able to like tomatoes one bit. I don’t think it will ever change! I only can eat them in salsas or soups!

  63. Reply

    Chely C.

    September 12, 2016 at 5:24 PM

    Recently, I can’t tolerate eggplant. I’ve become quite ill after eating it. And it’s a shame, since I used to love it.

  64. Reply


    September 12, 2016 at 5:53 PM

    I want to like eggplant so badly.

  65. Reply


    September 12, 2016 at 6:32 PM

    This looks absolutely amazing. My husband has a lifelong aversion to lentils, but I feel like this might entice him to at least give them a try! My very favorite vegetable is brussels sprouts — roasted, always — which I think would be a perfect accompaniment to this dish!

  66. Reply

    Sarah @ Snixy Kitchen

    September 12, 2016 at 9:49 PM

    You have no idea how much my stomach is grumbling for this right now. The mushrooms feel like the perfect hearty “meat” for the sauce. I am so impressed by Angela’s ability to get you to eat ‘shrooms! I love all vegetables except…cilantro. (Is that a vegetable?)

  67. Reply


    September 13, 2016 at 3:06 AM

    I really enjoy variety in my foods so I love them all. Yay veggies! I am so looking forward to Angela’s second book. I use her first all of the time.

  68. Reply

    Andrea Lotempio

    September 13, 2016 at 7:57 AM

    Love it all! Sounds like a great way to use vegetables – for this coming winter and beyond. Yum!!

  69. Reply


    September 13, 2016 at 10:09 AM

    Rutabaga is the only vegetable I don’t like. I adore mushrooms, so this Bolognese looks perfect!

  70. Reply

    Jessie Snyder | Faring Well

    September 13, 2016 at 12:29 PM

    I love the texture of lentils, it gives recipes that hearty taste that is tough to replicate is sauces like this! Gorgeously photographed here Sherrie, you are making me want to curl up with a plate of this as we speak. Enjoy this gorgeous book, I’m mega in love with Angela’s work too – and this book is no exception.

    ps. Loved that little factoid about your hubs! What a neat place to be from, and his family’s probably full of mouth watering Italian recipes too I’m sure!

  71. Reply


    September 13, 2016 at 4:39 PM

    Radicchio. So pretty, but I don’t like its bitterness.

  72. Reply


    September 13, 2016 at 6:14 PM

    I had broccoli at work every day since it was the only steamed veg in our salad bar. Now its hard for me to eat it. Maybe if I take a break from it for lunch for a while we can be friends again.

  73. Reply


    September 13, 2016 at 11:21 PM

    I’m mildly infatuated with that photo of the sauce and the pasta sharing the pan. And how gorgeous is that book! Can’t wait to get my hands on it. <3

  74. Reply


    September 14, 2016 at 11:52 AM

    Cucumber – just why?

  75. Reply

    Nina Olsson - Nourish Atelier

    September 14, 2016 at 3:53 PM

    I’m such a fan of lentil Bolognese. It’s the plant-based family meal number one in my opinion. And Angelas book is a must have, I didn’t order it yet, but I sure will. You make it look so good too!

  76. Reply

    amanda paa

    September 14, 2016 at 5:13 PM

    Sneaking in those mushrooms, ya girl! I love how the lentils pack the protein, and the tomatoes bring the classic flavors. Sounds so delicious. And I think you should try it on your Bolognese family! xo

  77. Reply


    September 15, 2016 at 12:53 PM

    This looks great! I love both lentils and mushrooms. I would love to win this book.

  78. Reply

    Kristen M

    September 15, 2016 at 1:38 PM

    Yum! This recipe looks great. I love most vegetables. Sweet potatoes are my favorite and lately I’ve been craving beets. Mushrooms are one food that I didn’t get on board with until college. The only vegetable I’ve turned my nose up on in recent years was purslane. My CSA would often tuck in in their box, but it was too hard for me to get excited about a vegetable that was also a rampant weed in my backyard!

  79. Reply


    September 15, 2016 at 2:01 PM

    Okra, I can’t seem to prepare it right. I do like it when other people cook it though.

  80. Reply


    September 15, 2016 at 3:24 PM

    I don’t think there are any vegetables I don’t like when they are prepared right! That being said, I screw up eggplant a lot!

  81. Reply


    September 15, 2016 at 5:09 PM

    I like most vegetables, but can only handle fennel in small amounts.

  82. Reply


    September 15, 2016 at 5:18 PM

    I have trouble eating okra. Would love to win this book.

  83. Reply

    Lexy P

    September 15, 2016 at 9:57 PM

    I love all vegetables! When I was a kid I couldn’t get behind eggplant. Now, as an adult, I love it. Especially in Indian cooking or in this vegetarian chili I make. So meaty and flavorful. I think I know what I’m making this weekend – haha.

  84. Reply


    September 15, 2016 at 11:11 PM

    Parsnips and butter lettuce have weird textures for me. I enjoy the flavor though!

  85. Reply

    Sandy Rinks

    September 15, 2016 at 11:23 PM

    I tried okra once and never went back. I love everything else. Eggplant and mushrooms are my favorites.

  86. Reply

    Christine Bennett

    September 16, 2016 at 5:34 AM

    Hi! I love Angela’s books and your blog. I avoid recipes calling for fennel – and they seem to be trending in lots of cookbooks/blogs! I admit I haven’t tried actually cooking with fennel root, I just think I don’t like the flavor. Maybe I should try it once then I’ll know for sure. I love so many other fruits and veggies, though, that I never get bored. Thanks!

    • Reply


      September 16, 2016 at 8:32 AM

      Christine roasted fennel is one of my favorite things! The flavors of the fennel really develop, and deepen and change in the oven. Try this one, I think you’ll be very pleasantly surprised!

  87. Reply


    September 16, 2016 at 8:25 AM

    Tomatoes. I used to love them as a kid, but now there’s too sweet, and I don’t like the slimy seeds.

  88. Reply


    September 16, 2016 at 6:25 PM

    It would be eggplant for me! Too oily and mushy.

  89. Reply

    Elise Kerr

    September 16, 2016 at 7:41 PM

    I’m not a huge fan of eggplant. I don’t like the consistency or its skin.

  90. Reply

    Bianca T

    September 16, 2016 at 8:53 PM

    Celery! Yuck. Also not a fan of cooked peas, but I love snacking on them frozen.

  91. Reply


    September 16, 2016 at 9:18 PM

    Eeeeek kohlrabi! Someone help a sista out and help me appreciate it. It seems like aaaall the hip food bloggers are doing crazy things with it but it’s just not my thing!

  92. Reply


    September 16, 2016 at 10:02 PM

    I don’t love zucchini or eggplant!

  93. Reply


    September 17, 2016 at 1:43 AM

    I really try to like brussel sprouts, and the recipes I see look delish, but I just can’t wrap my taste buds around them. Maybe one day? Keeping fingers, toes, and paws crossed over here.

  94. Reply


    September 17, 2016 at 6:14 AM

    I never met a vegetable I didn’t love! It’s all about how you prepare them- even the ones most people hate can be made delicious, at least in my experience.

  95. Reply

    Dana O

    September 17, 2016 at 7:33 AM

    I would have to say artichokes. I have no idea what they taste like nor how to prepare one.

  96. Reply


    September 17, 2016 at 9:22 AM

    I hate olives of any kind. It’s so sad! I hate disliking food.

  97. Reply


    September 17, 2016 at 10:05 AM

    This Bolognese sauce is the recipe I’ve been waiting for. I can’t wait to try it! I really love pretty much all vegetables but, I don’t know what to do with okra.

  98. Reply

    Anna C

    September 17, 2016 at 12:11 PM

    I love most vegetables, but I am not a big fan of asparagus. I don’t mind it grilled.

  99. Reply


    September 17, 2016 at 12:37 PM

    Peas. It has always been peas. Eggplant? Awesome. Zucchini? Delicious. Peas? No thank you.

  100. Reply


    September 17, 2016 at 1:54 PM

    I like red, orange and yellow peppers but can’t stand the flavor of green peppers.

  101. Reply


    September 17, 2016 at 3:17 PM

    Raw onions. Love the taste as I’m eating them but not hours later, on top of dessert!

  102. Reply


    September 18, 2016 at 1:27 PM

    I struggle with eating as much greens as I should. I’m good with kale but can’t really get behind Swiss chard or mustard greens. Thank you for the chance to win Angela’s beautiful new book!!

  103. Reply

    Natalia M

    September 18, 2016 at 2:17 PM

    I almost laughed when I read about you hating mushrooms, I’m the same way! Everyone is always shocked that I’m a vegan who hates mushrooms, in the vegan/vegetarian world they’re such a common ingredient. I will have to give this bolognese a try to see if I can tolerate the mushrooms. Like you, I’ve tried and tried countless times, and I just can’t get them down. Olives are next on the most hated list. Besides the two, I love all other plants.

  104. Reply

    Marsha Gainey

    August 8, 2017 at 11:13 AM

    Delicious! Very hearty and substantial. I used all the optional ingredients except I used conventional parm as well as tagliatelle that wasn’t gluten-free. I’m a solo cook, so this recipe made a lot and gave me a lot of leftovers, another plus.

Submit a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.